Florentine Crepes
"Another great "advertisement" recipe from the mid-70's. Great for on-the-go eating or for a brunch. Lovely shape is impressive to guests. Make without the bacon for a vegetarian version, or use a soy protein substitute to keep the basic flavor."
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
-
CREPES
- 3 eggs, slightly beaten
- 2⁄3 cup flour
- 1⁄2 teaspoon salt
- 1 cup milk
-
FILLING
- 1 1⁄2 cups sharp cheddar cheese, shredded
- 3 tablespoons flour
- 3 eggs, slightly beaten
- 2⁄3 cup mayonnaise
- 1 (10 ounce) package frozen chopped spinach, thawed, drained
- 1 (4 ounce) can mushrooms, drained
- 6 slices bacon, cooked crisply and crumbled
- 1⁄2 teaspoon salt
- 1 dash pepper
directions
- Combine 3 eggs, 2/3 C flour, 1/2 t salt, and 1 cup milk.
- Beat until smooth.
- Let stand 30 minutes.
- Preheat oven to 350 degrees.
- Combine remaining ingredients in another bowl.
- Pour 2 T rested batter into hot, lightly greased 8-inch skillet.
- Cook on one side only, until underside is lightly browned.
- Fit crepes into greased muffin pan creating a ruffly edge.
- Fill wth spinach stuffing.
- Bake for 40 minutes or until filling is set and crepes nicely browned.
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Reviews
-
These were FANTASTIC! I made them for husband and he loved them. They had such a wonderful flavor. I used fresh spinach since I didn't have any frozen and omitted the mushrooms since we're not fans. They end up looking and tasting like mini quiches. Definitely a favorite :)
